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Mint-Chocolate Ice Cream Cake

Total Time

Prep: 15 min. + freezing

Makes

10 servings

Frosty and impressive, this versatile ice cream cake is pretty enough for company, simple enough for a weeknight treat. Tint the whipped topping with food coloring or use different flavors of ice cream, extracts and cookie crumbs to suit different holidays or occasions. —Kathy Morrow, Hubbard, Ohio

Ingredients

  • 2 packages (10 ounces each) individual cream-filled chocolate cakes
  • 3 cups mint chocolate chip ice cream, softened
  • 12 Oreo cookies, crushed, divided
  • 2 cups whipped topping
  • 1/2 teaspoon mint extract, optional

Directions

  1. Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours.
  2. Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap.
  3. If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.

Nutrition Facts

1 slice: 382 calories, 18g fat (10g saturated fat), 27mg cholesterol, 340mg sodium, 50g carbohydrate (38g sugars, 1g fiber), 4g protein.

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